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Spanish Pork with White Wine

Reviewed: Oct. 21, 2011
Used pork tenderloin. Followed recipe as-is until the actual cooking. Make sure the pan is SUPER hot when you drop the meat in. It WILL smoke so open windows and be prepared for the fire alarm to go off. Cooked for exactly 22 minutes, took the meat out of the liquids and let it rest for 10 minutes. Spooned cooking liquids onto the meat when served and it was truly delicious. If you want more garlic flavor, slice up an additional clove of garlic and add it with the wine and chicken stock. We served with roasted red potatoes and asparagus. So good!!
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